Teriyaki Slow-Cook Sandwiches
Submitted by ChefKittah
Beef chuck slow-cooked in soy sauce, brown sugar, ginger and garlic until fall-apart tender, then piled onto toasted French rolls with napa cabbage and pineapple. Set it and forget it.
YIELD
8 servingsPREP
30 minCOOK
4 hrsREADY
5 hrsLet the slow cooker do all the heavy lifting on this one.
Boneless beef chuck steak gets sliced thin and simmers for hours in a simple teriyaki bath of soy sauce, brown sugar, ground ginger and garlic until it’s impossibly tender and soaked with flavor.
The cooking juices get skimmed, thickened with cornstarch into a glossy sauce, and stirred back together with the meat.
Pile that saucy beef onto buttered, broiler-toasted French rolls and top with shredded napa cabbage, pineapple rings, chopped green onions and a drizzle of plum or sweet-and-sour sauce.
It feeds eight, so it’s built for game day, potlucks or any time you need to feed a crowd without standing over the stove.
Pro Tips
- Trim the excess fat before slicing the chuck. The long cook renders plenty of flavor without needing extra fat in the pot.
- Skim the cooking juices carefully before thickening. The sauce should be clean and glossy, not greasy.
- Toast the French rolls under the broiler right before serving so they’re warm and slightly crisp. Soggy bread ruins a good sandwich.
- Low and slow for 7 to 9 hours gives the most tender, shreddable result. The high setting works for a weeknight but the texture won’t be quite as silky.
Ingredients
Directions
Trim excess fat from steak; cut into thin, bite-sized slices. In a 3½ to 4-quart slow-cooker, combine soy sauce, brown sugar, ginger and garlic. Stir in meat. Cover; cook on the low-heat setting for 7 to 9 hours or on the high-heat setting for 3 to 4 hours.
Use a slotted spoon to remove meat from juices. Pour juices into a measuring cup; skim fat. Measure 3½ cups juices (add water if necessary); place in a saucepan. Stir together cornstarch and the 2 tablespoons water; add to saucepan. Cook and stir until thickened and bubbly. Stir in the cooked meat. Cook and stir for 2 minutes more.
Meanwhile, brush rolls lightly with margarine. Place, cut side up, on the unheated rack of a broiler pan. Broil 4 to 5 inches from heat for 2 to 3 minutes or until lightly toasted. Top bottom halves of the toasted rolls with meat mixture and desired toppings. Cover with roll tops.
Comments
